Meanwhile, bring a grill pan (or skillet) sprayed with nonstick spray to medium-high heat. Season chicken with salt and black pepper and place in the pan. Cook for about 3 minutes per side, until cooked through.

Roughly chop asparagus and artichoke hearts. Transfer all cooked veggies to a medium bowl. Add corn and sun-dried tomatoes, and toss to mix.

Place lettuce in a large bowl (or on a large plate) and top with veggie mixture and avocado. Slice chicken and lay it on top.

In a small bowl, thoroughly whisk vinaigrette with mustard. Pour mixture over salad or serve on the side. Enjoy!

HG Tip! If you can only find sun-dried tomatoes that are packed in oil, drain and rinse them really well, and then pat dry. This will get rid of excess fat.

CPK's Roasted Vegetable Salad with Grilled Chicken Breast

Invalid Salad...

How can a salad topped with roasted veggies and grilled chicken NOT be a smart choice? This is the EXACT question we asked ourselves when we laid eyes on the Roasted Vegetable Salad with Grilled Chicken Breast at California Pizza Kitchen. It sounds perfectly light... So what on EARTH makes this entrée so terribly caloric? There's nothing fried or cheesy -- it's basically just leafy greens, roasted veggies, vinaigrette, avocado, and grilled chicken. Our guess? Those veggies are likely tossed in a lot of oil, that vinaigrette is probably packed with fat, and they may have overdone it on the avocado (and pretty much everything else!). And BTW, since CPK doesn't provide the total fat, we used our trusty math skills to figure out the approximate amount. So what's a salad craver to do? Make our swap. And do yourself a favor -- always check menu stats online before dining out. Disaster averted.

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*The PointsPlus® values for these products and/or recipes were calculated by Hungry Girl and are not an endorsement or approval of the product, recipe or its manufacturer or developer by Weight Watchers International, Inc., the owner of the PointsPlus® registered trademark.